Rabbit Polpette… Taste better than they look!

I love testing recipes, especially the ones that require slow cooking… Last week I tried to slow roast a whole rabbit, (a bit too much for a dinner for two). No specific recipe and I didn’t bother to write down what I’ve been using, (oops). I tend to work with what I have available at home, particularly those ingredients that risk to be on their way to the wastebin. (I always manage to find a lonely carrot or a single tomato…, but this is another recipe).

Chef all’opera… (un po’ disordinate ‘ste polpettine!) Photo: OCKstyle

Here I am with a lot of roasted rabbit, some beef-mince, half courgette, a chunk of stale bread and one egg. It’s “Polpette time!”, however the mix was a bit too soft for classic polpette, ergo I opted for a quenelle shape. And into the oven they went, 180C (about 370F), 15-20 minutes.